Pickled Herring

Name: Pickled Herring
Ingredients: 1 2/3 cups salt; 2 pounds herring fillets with skin, cut into 2-inch chunks (see Note); 3 cups distilled white vinegar; 1 cup sugar; 2 tablespoons pickling spices; 1 green bell pepper, seeded, deveined, and chopped; 1 red bell pepper, seeded, deveined, and chopped; 1 medium white onion, sliced; 1 medium red onion, sliced; 2 tablespoons chopped fresh dill

10 ingredients

13 steps

Ingredients

1 2/3 cups salt
2 pounds herring fillets with skin, cut into 2-inch chunks (see Note)
3 cups distilled white vinegar
1 cup sugar
2 tablespoons pickling spices
1 green bell pepper, seeded, deveined, and chopped
1 red bell pepper, seeded, deveined, and chopped
1 medium white onion, sliced
1 medium red onion, sliced
2 tablespoons chopped fresh dill

Directions

1

In a large nonreactive soup pot, add the salt to 1 gallon of water.
2

Stir well and allow to sit until the salt dissolves, stirring occasionally.
3

Rinse the fish fillets in cold water.
4

Add the fillets to the salt brine and set aside for 45 minutes.
5

In a nonreactive medium saucepan, combine vinegar, sugar, and pickling spices.
6

Bring to a boil over high heat, stirring until the sugar dissolves.
7

Remove from the heat and set aside to cool completely.
8

When the pickling mixture is cool, add the red and green peppers, white and red onions, and the dill.
9

Drain the herring completely and add to the mixture.
10

Cover and refrigerate for 3 to 4 days, gently stirring occasionally.
11

Pack the herrings and vegetables in sterilized jars and fill with the pickling liquid.
12

Cover and refrigerate.
13

(Marinated fish will keep up to 3 weeks.)